Fried oyster meat with chives

Stir-fried oyster meat with ginger and scallions is also quite common. We know that oyster meat has a relatively high nutritional value. Eating some of it regularly can have a very good effect on strengthening yang and tonifying the kidneys. It can also play a very good role in preventing soreness of the waist and knees and improving the body's immunity. Adding chives has a certain effect of promoting the freshness of the taste. It is also very effective in supplementing calcium to prevent osteoporosis, and replenishing qi and blood to prevent anemia.

Fried oyster meat with chives

Ingredients: 100g oyster meat, 200g Chinese cabbage, 2 eggs, 2 garlic cloves, 2 shallots, 1 red pepper, 10g sweet potato starch, 1 tsp olive oil, 1 tbsp soy sauce, 1/2 tsp sugar, 1/4 cup water, 1/4 tsp salt

Method: 1. Wash the oyster meat, remove impurities, and evenly coat it with sweet potato starch for later use. 2. Cut the Chinese cabbage into small pieces; beat the eggs; slice the garlic; wash the green onions, cut the white part into sections, and cut the green part into chopped green onions; chop the red pepper. 3. Boil a pot of water, blanch the oyster meat prepared in step 1, remove and drain for later use. 4. Take a non-stick pan, add oil, and sauté the garlic slices, chili powder, and green onion. 5. Add the egg liquid and fry until it is 80% cooked, then take it out. 6. Add seasonings and bring to a boil, then add oyster meat and the scrambled eggs from step 5. Add Chinese cabbage segments and chopped green onions before serving.

The effects and functions of oysters Oysters, belonging to the family Ostreidae or Ostreidae, are bivalve molluscs distributed in coastal waters of temperate and tropical oceans. Animals of the genera Crassostrea and Anisotropis are sometimes also called spiny oysters and saddle oysters, respectively. Oysters have been farmed for food since BC; pearls are produced in the mantle of pearl oysters. If a foreign object invades the oyster's shell, the oyster will secrete nacre to wrap the foreign object layer by layer to form a pearl. Pearls produced by edible oysters are dull and of low value. Only a few oriental species, notably the Persian Gulf oyster, produce pearls of the highest quality. Pearls are mostly collected from oysters that are over 5 years old. Cultured pearls are formed around small pearls that are manually implanted into mother-of-pearl oysters. Most pearl farming takes place in coastal waters of Japan or Australia. The two shells of the oyster are different in shape, with a rough, dark gray surface; the upper shell is raised in the middle; the lower shell is attached to other objects, is larger, quite flat, and has smoother edges; the insides of both shells are white and smooth. The two shells are connected at the narrower end by an elastic ligament. There is a strong adductor muscle in the middle of the shell to counteract the tension of the ligament. When the shell is slightly open, the wave-like movement of the cilia draws water into the shell (up to 2 to 3 gallons of water flow per hour) to filter out tiny organisms. Birds, starfish, snails, and fish, including rays, eat oysters. It can be harvested throughout the year, fleshed, washed and dried.

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